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–+ servings
recipe image of lasagna noodles mushrooms spinach ricotta cheese mozzarella cheese parmesan cheese heavy cream garlic onion olive oil basil oregano salt pepper ground beef optional chicken optional arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Mushroom And Spinach Lasagna Recipe

A comforting and easy-to-make lasagna recipe featuring creamy mushroom sauce and fresh spinach, perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12-15 sheets Lasagna Noodles
  • 1 cup Mushrooms mixed cremini and shiitake
  • 2 cups Spinach fresh baby spinach
  • 1 lb Ricotta Cheese full fat
  • 1 lb Mozzarella Cheese low moisture shredded
  • 1 cup Parmesan Cheese freshly grated
  • 1 cup Heavy Cream
  • 3 cloves Garlic minced
  • 1 medium Onion diced
  • 2 tbsp Olive Oil
  • 1 tbsp Basil dried
  • 1 tbsp Oregano dried
  • 1 tsp Salt
  • 1 tsp Pepper

Equipment

  • Large skillet,
  • Baking dish,
  • Mixing bowl

Method
 

  1. Heat olive oil in a large skillet. Add diced onions and minced garlic. Sauté until translucent and fragrant.
  2. Add sliced mushrooms to the pan. Let them brown and release their moisture. Cook until golden.
  3. Add fresh baby spinach to the pan. Stir until it is soft and vibrant.
  4. Pour in heavy cream and a dusting of parmesan. Simmer until the sauce thickens. Season with salt, pepper, basil, and oregano.
  5. In a separate bowl, mix ricotta with one egg and a pinch of nutmeg.
  6. Spread a little sauce at the bottom of your baking dish. Lay down lasagna noodles, followed by a thick layer of ricotta mixture, then the mushroom and spinach blend, and a generous sprinkle of mozzarella. Repeat until you reach the top.
  7. Cover with foil and bake at 375 degrees for 25 minutes. Remove the foil and bake for another 15 minutes until the top is bubbly and brown. Let it rest for 10 minutes before cutting.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30g

Notes

Lasagna is better the next day. Store leftovers in an airtight container in the fridge for up to four days. To reheat, use the oven at 350 degrees covered with foil to keep it moist.
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